I’ve ‘FIG’ured out the secret to quick and delicious raw vegan cheesecake bar.

I used to make these many years ago when I first really found a hobby in vegan baking. The biggest hassle though? Having the forethought to soak nuts for hours at a time!

BUT I’ve discovered a time saving trick…. You can simply pour boiling water over the cashews and ta-da! Cashews softened in 15-20 minutes and good to go! And the other plus? The only special equipment you need is a high powered blender or a food processor!

The base is pretty versatile- I use walnuts and almonds as the nuts, but pecans work too. I’ve never tried it with brazil nuts but that could be fantastic!

The dates I use are medjool simply because I love their consistency and caramel flavor- but if you would like to try a cheaper date, I’m sure that would work fine as well. The most important part to consider when using dates in this dish is making sure your dates are soft! When dates go a bit ‘stale’ they get harder, but are still workable- just soak the dates in boiling water for 15-20 minutes (same technique as the cashews!).

Instead of raisins, or sultanas you can use some dried fruit like apricots or even dried figs to keep with the theme!

For the cashew coconut ‘cheese’ layer, I use coconut cream from a packed from the store, but you could also use the ‘thick’ coconut part that you sometimes find separated from the coconut water, or milk in a can.

As for toppings… go wild! Drizzle milk chocolate, white chocolate, raspberry jam, anything you wish! I added pomegranates, dark chocolate and pistachios because you just can’t go wrong with that.

These are perfect to make in the summer or bake ahead because it lasts forever in the freezer! I cut them into slices, keep them in a container and keep them in the freezer for up to 3 months total - although they never last that long! After I make these beauties, Rich - the late night snacking master- will typically have a bar a night with yoghurt and berries, or with some coconut collaborative vanilla ice cream (admittedly, the best combination).

‘Figgin’ Delicious Fig & Coconut Cheesecake Bar

Ingredients

Base

-1/2 cup walnuts

-1/4 cup almond

-2 tbsp desiccated coconut

-2 tbsp flaxseeds

-1/2 cup pitted dates

-1/3 cup dried fruit (sultanas/raisins/figs/apricots)

Coconut Cashew Cream

-1/2 cup soaked cashews

-1/2 cup coconut cream

-1/2 cup maple syrup

-1 tsp vanilla paste

Topping Ideas

-4 figs, sliced

-handful pomegranates

-handful pistachios

-melted dark chocolate

-more desiccated coconut

Method

Place all base ingredients in a food processor/high speed blender and blitz until crumb-like. Press down into a baking dish lined with parchment paper, creating an even base.
Blitz all ingredients in a food processor/high speed blender and pour over the base.
Add whatever toppings you wish and cover with either a lid, or plastic wrap. Freeze for a minimum of 4 hours.